PALEO/REFINED SUGAR FREE/DAIRY FREE/GLUTEN FREE
We all know I love treats. I have a bit of a sweet tooth and sometimes you’ve got to make a treat to keep the monster at bay. What I’ve learned over the years however, is how little sweetener you actually need in things.
Most recipes I find on the internet have at least a cup of sweetener, if not more. Whether it’s honey, pure maple, coconut sugar, dates… our body recognises these in the same way it does regular sugar! Whilst these are a better choice for us due to less processing and other benefits that vary between sweeteners – they still have an effect on our insulin response.
Yes, you can get other sweeteners which are low/no carbohydrate but we don’t know the full extent of what these do to our body. There is talk that stevia is tough on your gut and that other ‘natural’ sweeteners aren’t even digested! My preference is to have things like maple, honey and coconut sugar but in small amounts and less frequently.
These punchy little lemon bars have a very controlled amount of sweetener in them. There is a small amount in the base, and the only sweetener in the topping is the honey in the paleo lemon curd, and by the time you portion these out then they’re really very reasonable. Just don’t go spooning the curd into your mouth (we’ve all been there) if weight loss is your goal!
You’ll need to also make the lemon curd while making these, and you can find this recipe by clicking here.
Don’t forget to tag me in your creations – @elorahh and #theshrinkingviolet
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| Servings | Bars |
- 3 tbsp Coconut oil melted
- 1 tbsp Honey
- 1.5 cups almond meal
- 2 cups Desiccated coconut
- 6-8 tbsp paleo lemon curd plus extra, if desired - see recipe in notes
- 3 tbsp Coconut oil melted
Ingredients Base
Topping
| |
- Line a square brownie tin with baking paper
- Mix together your coconut oil and honey until completely combined, followed by your almond meal. Mix thoroughly.
- Spread mix into your lined brownie tin and press out firmly until it covers the base evenly. I like to use the bottom of a flat cup to ensure this is pressed out firmly.
- Mix together all of your topping ingredients, and have a taste to ensure that you have the right balance of lemon for you.
- Press out across your base until it is an even layer. Place in the fridge for 30-60 minutes or until set.
- Cut into 8 even bars. Serve drizzled with extra lemon curd for that extra punch of lemon flavour!
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